Bri, I truly appreciate the amount of knowledge you share so freely here on your channel. As a mother of 2, I don't have much time for long stories and motivational speeches. I'm here to learn and get stuff done as efficiently as possible. Thank you so much for honoring your viewer's time with your hard work.
Show this to food blogs! Like seriously,I don’t need to hear about your 40 days and 40 nights in the desert to come up with your damn enchiladas recipe
You strike me as someone that knows the pain of searching a recipe online and then having to scroll through a 2000 word essay about the rich history of the food and where it came from before you find the recipe hidden at the bottom somewhere.
Bri, HUGE PROPS for this awesome bun, and also modeling some seriously good open-minded, trying stuff behaviors. That’s one of the things I love about your channel, you’re not bogged down in either traditions (cooking dogma) or trends (instagram style cooking). We’re sailin’ the Bri sea!
Glad you picked up on that. It's important to me to always keep an open mind and not be "too cool" or "too experienced" to try things. When it's good, it's good.
this is exactly the recipe I needed for bbqs! I was put in charge of making the burger buns but I was struggling to match that softness from the store-bought bread. thanks so much for posting this recipe!
Softness and texture are linked to kneading (time and technique) and flour quality, if one of those fails you get below optimal results, the taste of store-bought brave is directly linked to the metric ton of sugar and or corn syrup, also they usually don use butter they use hydrogenated oil (fake butter, with fake butter taste)
Softness is easily matched, it's the combo between that and not completely dissolving under pressure. Giving these a try because I'm still on my quest!
Yo Bri, congrats on reaching the 500K subscriber mark (been watching since the Weeds & Sardines days). Keep up the awesome content! Going to fire up the grill this weekend and give these buns a try.
I made your famous burger buns yesterday! Wow, they don't disappoint! The best part is that I couldn't get my hands on the conditioner before my impulse to make them took over, so now I will get to see what they are like when I add the bonus ingredient. What a lovely dough to work with, truly supple. This made it very helpful as I tried to get my move on the actual rolling of each ball done. This is a FANTASTIC BUN!!!!!
@@preston8258 I still haven't added the conditioner. After making bread on average about once a month I'm just getting the hang of proving and rolling. Bulk rise in fridge approx 6 hrs, forming rolls, fridge rise overnight and tightening the rolls in the morning before the final rise has given me the best results yet. And, the best flavour
My kids and I love your channel, so much so that it has inspired my daughter to start her own. It's been a great opportunity to share in the educational experience with my kids as we try out recipes and just learn about any and all topics they enjoy or are curious about. Also your food is dope.
I cut the recipe in half and made these yesterday. To say they are amazing is just an understatement !! Where have these been my whole life. Thanks so much for the recipe !!
I made these, but without the special dough conditioner. I’ve tried making home made burger buns following a few different recipes in the past. Brioche, potato buns, I’ve given quite a few different recipes of each a try. And this recipe was just leagues above what I’ve done before. They are just such great burger buns. Super flavourful, very soft, perfect texture. And the brushing of butter really makes quite the difference. Just super delicious.
@@AmarObro the dough conditioner most likely is added for good reason, and I would expect it’s even better with it. My results looked very similar to the video, and I was super happy with the texture. But like I said it’s very likely added to the original recipe for good reason. All I can say is that even without it, the texture is leagues better than any other I’ve tried. Really impressive. Both that I’ve tried making myself. And I would consider better than any of the more high end trendy burger places I’ve been to. And the type of recipes I tend to follow when baking / cooking is more in the line of serious eats, and other equally involved and maybe a bit over the top sort of stuff. Absolutely worth following the recipe, even without the dough conditioner. And if you are are as impressed as I was with the results, then maybe order the dough conditioner for the next time you make them.
Watching videos like this really makes me have great respect for the attention to detail and effort that goes into making things we tend to take for granted like quality bread. Those buns do indeed look perfect!
Just made your lobster roll recipe yesterday. It was my first time cooking live lobster and your recipe was fantastic and easy to follow. The star of the show was the roll (made from this recipe) and now I've been commissioned to make homemade buns for all hotdogs, burgers and brats in the future. This is truly the most perfect bun recipe out there. Flavor, texture, and durability are superb. Thank you!
these are amazing buns. Deflate on the squish - they're legit the best buns I've ever been able to make - didn't use the mc dough conditoner. Thank you Bri. also the sauce is s-tier
Brian, you hit this one right out of the park. I've made bun recipes several dozen of times. Most of the time they seem a bit heavy. With this one I was concerned when the dough didn't look like your's, or when I took them out of the fridge the next day, they appeared a bit hard. But as soon as they came to room temp, they were perfect again. I can't thank you enough, this is my go to bun recipe now.
@@cd5139 I let them sit out on a rack for a couple of hours, then put the rack into the fridge for about another hour. At that point I can wrap them or bag them and I stick them in the freezer. When you want to use allow them to come up to room temp, and then I toast them.
@@davidradecki7120 thanks but I was referring to the preparation. Am I able to proof them in the fridge to retard the dough during the first, second, or 3rd proof? My guess is the first and then I'm able to finish the rest of the process the day I'm ready to bake
@@cd5139 That I'm not sure of. I use that technique for pizza dough, but I've never used that for buns, or other breads. I would think it would work, but again I've never tried it.
This is just incredible. I bake all manner of different breads but a soft fluffy bun has always eluded me until now. As much as I enjoy testing different recipes I won't bother in the future with these buns. This is my go to recipe forever now. Many thanks
Thank you for being thorough! I have now made these buns 3 times and I watch and stop the video as I go along in order to make them right 😊 They are delicious and I am making 6 dozen in order to have enough for a family reunion here in the beginning of July!! I did cut the grams down to 80g because we are having brisket and pulled chicken so I like this size better!
So great that you didn't allow professional dogma to stay in your way for perfecting something you've been tweaking for years. It's so easy to get stuck in professional dogma/snobbery, and you just proved how limiting that is. The thing that was sacrilege was actually the answer! So important to keep an open mind, keep experimenting, and approach things with curiosity. My husband and I love your videos. Have tried several already.
just want to comment that I made these the other day and they were by far the best burger buns ive ever made. ive done brioche, milk bread, potato buns, and white bread buns and they all were decent but lacked that extra something. I guess it was the dough conditioner cause these were, even 12 hours later, soft and plush. they almost overshadowed the beef they were so good. ill be using this recipe for the rest of my life. 2 changes I did make were, I boiled the russets until tender and I felt the dough needed a few drops extra water to come together.
Really impressed how you keep making these videos with the same great formula, just enough of you in the video, food properly in focus, no distractions.
Made this yesterday and it is by far the best burger bun I have made. I was so eager to try it I made a smash burger and damn near had an out of body experience 😂 thanks B-boy❤
It's funny. I thought the same thing about dough enhancers/conditioners as you. Now that you've used it successfully, I consider it to be a properly vetted ingredient!! Thanks so much for your great work!
I just made these today and they were so good I may never eat a better roll (I quartered the recipe). I added sesame seeds onto the eggwash prior to baking. It was the perfect hand hold for my Smashburger. Already I have visions of poppy seed rolls swimming through my head. Thanks for the fruits of your experience.
it's actually super-easy to make an amazing burger. the challenge is the bun and i dont think it's possible to get the right loft and softness without some kind of dough conditioners. i'm going to try this as it looks very good
I’ll try this versus the JW brioche buns with tangzhong..I’ve been loving those, they freeze amazingly well, and are as soft as a cloud, but your recipes always are great too..
@@NyanyiC what’s truly amazing is how even after freezing them, they are fantastic! Super fresh, soft as a cloud, like just baked. I make triple recipes and just freeze them in 3’s to make sandwiches and breakfast sandwiches..
@@johncspine2787 wow hi this is amazing! id love to know...sorry if my questions are stupid. do you freeze them after they bake? then reheat in the oven? that is so appealing to me. as good as fresh baked. thanks for sharing this with us~!
@@user-cs1xz freeze in a bag after cooling on a rack absolutely completely, then, to thaw, do not open the bag! Stick either in the fridge, or leave out on your counter unopened until completely thawed. The breads must absorb any moisture originally in the bag. When thawed, you can split, toast both sides, best sandwich buns/rolls ever. Technique works for freezing all types of breads. Ppl that open the bags or microwave them get too dry bread and say freezing doesn’t work, they just aren’t doing it right!
Can't wait to make these this week. I just need a potato ricer! Quick question for anyone out there - what's medium speed on a Kitchen Aid stand mixer? I'm a little confused and am fairly new to baking and using my stand mixer. Help? Thanks!! By the way - Brian - your instructions are perfect. Easily understood, and it's great to be able to go back and watch you do something so effortlessly! Inspiring!
Made these buns and my mom thought I bought these and didn’t believe I made them. She is now demanding for me to make more of these buns. They are great to just eat as large rolls. Another killer recipe!
I made these today and they were transcendent. The best buns ever. I used diastatic malt powder instead of dough conditioner and bread machine yeast, because that's what I had, and it worked perfectly.
I've been waiting for a bun recipe like this. I can tell it's extremely soft because after he bites the burger, the bit of crumb along the bite mark stays compressed while the rest stays puffed.
Can you imagine being a fan of cooking youtube shows only to have the RUclips algorithm not show you this channel until a few days ago. Thank you for teaching us!
I slightly under cooked the potatoes, proofed the bread in a room that was too cold and these still were the best burger buns I have ever had. Thank You for what you do.
Your videos and recipes are hands down the best I’ve come across on RUclips. Everything so precise but easy to follow, end results always so good. Nailed it mate!!
I made these the other day. They were absolutely perfect. You knocked it out of the park again. I was asked where I bought them. Every recipe I have tried has been fantastic. I look forward to every new video. Thanks for the incredible job you do on every video.
i tried your recipe and it turned out fantastic! we used to have a Bakery in Germany. my late husband was a Bäckermeister. i helped in the production that's why i'm familiar with these "dough conditioner" products you mentioned about. we call them backmalz or malt powder or simply enhancer. we add different kinds according to the type of bread we make. it's different kind for sweet dough, for normal rolls, for white bread, brown bread etc. for sweet dough it's available only for bakery business. för your recipe, i added malt powder for white rolls. i also added about 1/2 cup full milk powder. i first set my oven to 180°C. i realized it wasn't enough to brown the dough so, i increased it to 200°C at once. i also filled half of the buns before baking with ground almonds (added sugar, rum, almond flavor, egg and sweet bread crumbs so that it won't be runny) let it sit for another 30 min before baking. the other half i baked them ahead.
Hey Bri - I used to go to Sepia for lunch in 2012 specifically for that burger. Terrific bun, dry aged beef, Red Dragon cheese and bacon - it was, hands down, the best burger in Chicago. After you left, they changed it quite a bit and while it was still good, it wasn’t great. So, tip of the hat to the team that worked on that iteration of the burger (and for introducing me to Red Dragon cheese, which I still buy to put on my own burgers).
excellent recipe. I agree with the use of conditioner. I use diastatic malt as a dough enhancer and it works magic into the flavor and texture as well.
I look forward to the well done burger video! I mean, I'm all for some charred tartar on a bun, but I would love to know how to make well done as delicious as that one looked.
Fantastic recipe and fantastic chef, yeast was outdated and weak but rose only 1/2 to 2/3 of expected size but while slightly underproofed where still fantastic!
One advantage to the JW brioche burger buns is that instead of the additional need for a potato, you simply make a tangzhong by cooking a small amount of the flour. Can you substitute potato starch? Or potato flour?
Never been this early to one of your videos, I can't thank you enough for your recipes. Finally no more sweet brioche from the store from me for smash burgers.
Those buns absolutely do look perfect, as does that burger. Really excited to see that burger video released too. I will 100 percent be trying this recipe. Thanks, Bri - yet another great video. And congrats again on 500,000 subs! What a great, and we’ll deserved achievement. You da man! 😊
Perfect recipe especially for lobster Roll, thanks. To those who don’t avec accès to the dough booster I use 10g instant yeast instead of eight and double de rest time. That was perfect ! thanks Bri !
Ooooh, might give this a go this weekend for the BBQ! Looking forward to the Q&A (fingers crossed I asked some good questions 😇) And congrats on hitting 500k! Excited for you to be getting that recognition Bri
@@BrianLagerstrom will do! (Funny I'm making one of your recipes right now, your pesto pasta (well, just the pesto for now) love that stuff! Made it about 4 times since I first tried it. A lot of your recipes are staples now ❤️✌️)
Some people are commenting on the dough conditioner being carcinogenic. If you look at the dough conditioner he's using, and then look up the ingredients, they're all natural. I took it a step further and looked up King Arthur's Dough Improver because I was curious. When KA lists "dough conditioner" as one of their ingredients, it is "wheat flour and yeast." What you may be getting in the UK and Australia must be something completely different, unless I'm missing something.
Oh Wowsers! I'm hooked on your Chanel! I have been trying every type of burger bun recipe to find that "squish" and I did research on "In n Out's" sponge Buns as I am from California and loved their buns (PuritanBakery ) even watched how they make thier sponge! I learned so much here! I am baking them today, so excited! I love your style and simplicity in directions. Thank You! Just wondering though what potato ricer you use, not in the list below?
Hi Brian, I've been searching for years for a recipe for crusty rolls but to no avail, now not just any crusty rolls but the ones we buy at Christmas from the big grocery stores. They are sold singled out of the big bins in the bakery sections. I have tried and tried and failed to get them right. Please if you know what I'm talking about, do you know how to make please? Blessings from BC Canada, absolutely love your brain, fantabulous channel. 🇨🇦✌✌🙏🙏
The footage of that bun makes it look perfect. Well done ad awesome that you kept experimenting and perfecting it. Can you do it now as a pretzel bun? 🙂
Try the Milk Street focaccia from Bari recipe, it will knock your socks off! I get requests to bring it to gatherings now. The recipe site is paywalled, but you can access the episode (Secret recipes from Italy) on RUclips.
A buddy recommended me this channel for a cookie recipe. Now I’m here as a fan because of the endings of every video. You’re awesome, will be making many of these recipes soon.
Bri got my back for the entire Fourth of July menu and all the dishes were a huge hit! Thanks man! We made potato salad (with the bread and butter pickles), oklahoma-style smash burgers, and the elote corn salad.
Hey Bri, What I really dig about your channel is your experience in the elite restaurant industry and how you bring that to home cooking. it’s the adaptations from there that I think elevate home cooking. In my lifetime measuring ingredients is new-er to me but what I’ve been trying to hone in on to save time/counter space is what are the important ingredients to weigh to the gram and what ingredients is that level of accuracy not that important that can I just use conventional measuring tools, such as cups/tablespoons. Like breads the ratio of water, flour and yeast are sacred but for other things like seasonings I’ve just gone stuck with conventional measurements, assuming the recipe gives them. Another RUclips channel you might enjoy that comes from a similar professional bent albeit food marketing is Glen & Friends and if you haven’t seen it the Sunday Old Cookbook show he does is well worth the 20 or so minutes every week.
Nice buns! Here is a trick i use to create a proofing box for my bread dough, I put a mug of water in my microwave heat it for 2 minutes, I leave the mug in the microwave with the dough, works great in the summer when the house is a little cooler.
Hi Brian. Over the years, we've bought several Kitchen Aid mixers, but we always end up getting the ones sold by Sam's club and/or Costco - you know, the ones with those tulip-shaped bowls where the bowl goes up and down. It's always such a good deal (money-wise) but I always see pros like yourself using the one where the head leans back. Can you give a little advice on which kind is best and why you chose the kind you have?
I've been making a previous incarnation of this for weeks ... hundreds of them for burgers. I sometimes don't do a whole lot of kneading and they come out very soft. Other times I do knead them more for strength .... but I don't know if I'll bother with this dough strengthener stuff ... for now. Just another thing that cost money
Hey Brian, I’ve tried so many of your recipes, and they always turn out amazing! The pita bread and ciabatta are my absolute favorites. I love working with a scale for precise measurements, so I followed this burger bun recipe exactly as written. However, for the second time, my dough didn’t rise properly. The first time, I reduced the sugar, so I thought that might be the issue, but this time I followed every step. Could it be that my yeast isn’t active enough? It works fine for my other bread recipes, though. Would increasing the yeast help, or would that ruin the dough?
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Bri, I truly appreciate the amount of knowledge you share so freely here on your channel. As a mother of 2, I don't have much time for long stories and motivational speeches. I'm here to learn and get stuff done as efficiently as possible. Thank you so much for honoring your viewer's time with your hard work.
This
Show this to food blogs! Like seriously,I don’t need to hear about your 40 days and 40 nights in the desert to come up with your damn enchiladas recipe
@@poblanopupp9966 it was a dark..and stormy night…
They want to keep you as slaves! 👉👉 The Connections (2021) [short documentary] 🔥🔥
You strike me as someone that knows the pain of searching a recipe online and then having to scroll through a 2000 word essay about the rich history of the food and where it came from before you find the recipe hidden at the bottom somewhere.
Bri, HUGE PROPS for this awesome bun, and also modeling some seriously good open-minded, trying stuff behaviors. That’s one of the things I love about your channel, you’re not bogged down in either traditions (cooking dogma) or trends (instagram style cooking). We’re sailin’ the Bri sea!
Glad you picked up on that. It's important to me to always keep an open mind and not be "too cool" or "too experienced" to try things. When it's good, it's good.
I've spent over 30 years figuring out absolutely nothing, so good on you Bri!
this is exactly the recipe I needed for bbqs! I was put in charge of making the burger buns but I was struggling to match that softness from the store-bought bread. thanks so much for posting this recipe!
I hope it works well for you! It’s very well tested
Softness and texture are linked to kneading (time and technique) and flour quality, if one of those fails you get below optimal results, the taste of store-bought brave is directly linked to the metric ton of sugar and or corn syrup, also they usually don use butter they use hydrogenated oil (fake butter, with fake butter taste)
Softness is easily matched, it's the combo between that and not completely dissolving under pressure. Giving these a try because I'm still on my quest!
Yo Bri, congrats on reaching the 500K subscriber mark (been watching since the Weeds & Sardines days). Keep up the awesome content! Going to fire up the grill this weekend and give these buns a try.
Thanks so much for being here J dog
I just hate to see how underrated your channel is, you deserve more subs and views dude because your content is a 10 out of 10, 5 stars content. 😭
Rome wasn't built in a day! I'd say things are coming along pretty well on this channel.
Let's just pray he never has to give in to the TikTok devil.
Thanks!
I made your famous burger buns yesterday! Wow, they don't disappoint! The best part is that I couldn't get my hands on the conditioner before my impulse to make them took over, so now I will get to see what they are like when I add the bonus ingredient. What a lovely dough to work with, truly supple. This made it very helpful as I tried to get my move on the actual rolling of each ball done. This is a FANTASTIC BUN!!!!!
Could you comment on this recipe with and without the dough conditioner? For $15 at amazon, did it make that much of a noticeable difference? Thanks!
@@preston8258 I still haven't added the conditioner. After making bread on average about once a month I'm just getting the hang of proving and rolling. Bulk rise in fridge approx 6 hrs, forming rolls, fridge rise overnight and tightening the rolls in the morning before the final rise has given me the best results yet. And, the best flavour
@@karenfox1671 Thank you so much. I will give that a try.
@@preston8258 I never go wrong with one of Brian's recipes. Make sure you try the Souvlaki. It's such a great wrap.
Love seeing the bun recipe evolve over time. Thanks for the recipe!
Thanks for watching Aaron. 😛🤙🏻
My kids and I love your channel, so much so that it has inspired my daughter to start her own. It's been a great opportunity to share in the educational experience with my kids as we try out recipes and just learn about any and all topics they enjoy or are curious about. Also your food is dope.
Made these buns today and I must say, I knocked it out of the park thanks to you.
I cut the recipe in half and made these yesterday. To say they are amazing is just an understatement !! Where have these been my whole life. Thanks so much for the recipe !!
I made these, but without the special dough conditioner.
I’ve tried making home made burger buns following a few different recipes in the past. Brioche, potato buns, I’ve given quite a few different recipes of each a try.
And this recipe was just leagues above what I’ve done before.
They are just such great burger buns.
Super flavourful, very soft, perfect texture. And the brushing of butter really makes quite the difference. Just super delicious.
Did you have to adapt anything in the recipe to take into account the dough conditioner? (proofing time etc?) I think I'll be trying the same
Was the texture of the bun the same like in video?
@@AmarObro the dough conditioner most likely is added for good reason, and I would expect it’s even better with it.
My results looked very similar to the video, and I was super happy with the texture. But like I said it’s very likely added to the original recipe for good reason.
All I can say is that even without it, the texture is leagues better than any other I’ve tried. Really impressive.
Both that I’ve tried making myself. And I would consider better than any of the more high end trendy burger places I’ve been to.
And the type of recipes I tend to follow when baking / cooking is more in the line of serious eats, and other equally involved and maybe a bit over the top sort of stuff.
Absolutely worth following the recipe, even without the dough conditioner. And if you are are as impressed as I was with the results, then maybe order the dough conditioner for the next time you make them.
Watching videos like this really makes me have great respect for the attention to detail and effort that goes into making things we tend to take for granted like quality bread. Those buns do indeed look perfect!
Just made your lobster roll recipe yesterday. It was my first time cooking live lobster and your recipe was fantastic and easy to follow. The star of the show was the roll (made from this recipe) and now I've been commissioned to make homemade buns for all hotdogs, burgers and brats in the future. This is truly the most perfect bun recipe out there. Flavor, texture, and durability are superb. Thank you!
these are amazing buns. Deflate on the squish - they're legit the best buns I've ever been able to make - didn't use the mc dough conditoner. Thank you Bri. also the sauce is s-tier
Brian, you hit this one right out of the park. I've made bun recipes several dozen of times. Most of the time they seem a bit heavy. With this one I was concerned when the dough didn't look like your's, or when I took them out of the fridge the next day, they appeared a bit hard. But as soon as they came to room temp, they were perfect again. I can't thank you enough, this is my go to bun recipe now.
When can you place them in the fridge to proof overnight in case I may need to make some for an event the next day
@@cd5139 I let them sit out on a rack for a couple of hours, then put the rack into the fridge for about another hour. At that point I can wrap them or bag them and I stick them in the freezer. When you want to use allow them to come up to room temp, and then I toast them.
@@davidradecki7120 thanks but I was referring to the preparation. Am I able to proof them in the fridge to retard the dough during the first, second, or 3rd proof? My guess is the first and then I'm able to finish the rest of the process the day I'm ready to bake
@@cd5139 That I'm not sure of. I use that technique for pizza dough, but I've never used that for buns, or other breads. I would think it would work, but again I've never tried it.
This is just incredible. I bake all manner of different breads but a soft fluffy bun has always eluded me until now. As much as I enjoy testing different recipes I won't bother in the future with these buns. This is my go to recipe forever now. Many thanks
Thank you for being thorough! I have now made these buns 3 times and I watch and stop the video as I go along in order to make them right 😊 They are delicious and I am making 6 dozen in order to have enough for a family reunion here in the beginning of July!! I did cut the grams down to 80g because we are having brisket and pulled chicken so I like this size better!
Made these today without the dough enhancer and still the best burger buns I've ever made. Thanks Bri!
I am not familiar with dough,but your gentle,lovefull way handling this sticky stuff,shows me the right way to do😉
So great that you didn't allow professional dogma to stay in your way for perfecting something you've been tweaking for years. It's so easy to get stuck in professional dogma/snobbery, and you just proved how limiting that is. The thing that was sacrilege was actually the answer! So important to keep an open mind, keep experimenting, and approach things with curiosity. My husband and I love your videos. Have tried several already.
Just wanted to show respect for this recipe, it's always a hit, truly perfect. Hard to believe it could be beaten!
just want to comment that I made these the other day and they were by far the best burger buns ive ever made. ive done brioche, milk bread, potato buns, and white bread buns and they all were decent but lacked that extra something. I guess it was the dough conditioner cause these were, even 12 hours later, soft and plush. they almost overshadowed the beef they were so good. ill be using this recipe for the rest of my life. 2 changes I did make were, I boiled the russets until tender and I felt the dough needed a few drops extra water to come together.
Really impressed how you keep making these videos with the same great formula, just enough of you in the video, food properly in focus, no distractions.
I made these last night and now I'm crazy! These are the best buns in the world! Thank you.
🤣 You're going to get me in trouble. Amazon is already here enough each week. I'm addicted to your videos. 👍👍👍
Made this yesterday and it is by far the best burger bun I have made. I was so eager to try it I made a smash burger and damn near had an out of body experience 😂 thanks B-boy❤
I made these buns yesterday, probably the best buns I've had period not just burger buns. Thanks for the recipe.
It's funny. I thought the same thing about dough enhancers/conditioners as you. Now that you've used it successfully, I consider it to be a properly vetted ingredient!! Thanks so much for your great work!
I made these over the weekend and they were freaking fabulous! Tagged you in my IG story also. Love your content ❤
You don’t even look like a stoner, 🧐
I just made these today and they were so good I may never eat a better roll (I quartered the recipe). I added sesame seeds onto the eggwash prior to baking. It was the perfect hand hold for my Smashburger. Already I have visions of poppy seed rolls swimming through my head. Thanks for the fruits of your experience.
it's actually super-easy to make an amazing burger. the challenge is the bun and i dont think it's possible to get the right loft and softness without some kind of dough conditioners. i'm going to try this as it looks very good
Seeing Bri with a 4 pack is the surprise I wasn’t expecting but a very pleasant one
Looks like the perfect bun to me. The 10 years were totally worth it! Great video.
I’ll try this versus the JW brioche buns with tangzhong..I’ve been loving those, they freeze amazingly well, and are as soft as a cloud, but your recipes always are great too..
JW's are awesome 😍
@@NyanyiC what’s truly amazing is how even after freezing them, they are fantastic! Super fresh, soft as a cloud, like just baked. I make triple recipes and just freeze them in 3’s to make sandwiches and breakfast sandwiches..
@@johncspine2787 wow hi this is amazing! id love to know...sorry if my questions are stupid. do you freeze them after they bake? then reheat in the oven? that is so appealing to me. as good as fresh baked. thanks for sharing this with us~!
@@user-cs1xz freeze in a bag after cooling on a rack absolutely completely, then, to thaw, do not open the bag! Stick either in the fridge, or leave out on your counter unopened until completely thawed. The breads must absorb any moisture originally in the bag. When thawed, you can split, toast both sides, best sandwich buns/rolls ever. Technique works for freezing all types of breads. Ppl that open the bags or microwave them get too dry bread and say freezing doesn’t work, they just aren’t doing it right!
@@johncspine2787 omg i am so glad i asked i would have done it completely wrong! thanks sooo much for taking the time youre the best!
Can't wait to make these this week. I just need a potato ricer! Quick question for anyone out there - what's medium speed on a Kitchen Aid stand mixer? I'm a little confused and am fairly new to baking and using my stand mixer. Help? Thanks!!
By the way - Brian - your instructions are perfect. Easily understood, and it's great to be able to go back and watch you do something so effortlessly! Inspiring!
Wow! I've really struggled finding a great burger bun. It was fantastic. All my foodie friends gave this a 10! Absolute mic drop. Thanks so much.
Wow thanks for trying!!!
Made these buns and my mom thought I bought these and didn’t believe I made them. She is now demanding for me to make more of these buns. They are great to just eat as large rolls. Another killer recipe!
One of the best chef/food channels! Appreciate all your effort
I love Brian’s ads. I was just thinking how awkward it may be to film them, but he embraces it😆
I made these buns and they were freaking delicious, thank you for sharing the recipe
I made these today and they were transcendent. The best buns ever. I used diastatic malt powder instead of dough conditioner and bread machine yeast, because that's what I had, and it worked perfectly.
I've been waiting for a bun recipe like this. I can tell it's extremely soft because after he bites the burger, the bit of crumb along the bite mark stays compressed while the rest stays puffed.
Wow, I just made these and they are incredible. I can't believe the great result I got, definitely make these if you are curious!
Can you imagine being a fan of cooking youtube shows only to have the RUclips algorithm not show you this channel until a few days ago. Thank you for teaching us!
Ah! *FINALLY!*
Someone who shows the ingredients in *GRAMS!*
Josh Weissman does it all the time. How else can it be done anyway?!
So tired of these teaspoon measurements, it’s not 1800’s anymore 😵💫
😅
That's fine if you live in Europe. Otherwise, I have no intention of converting to a measurement system that is approved by liberals.
@@sonnyse7en liberal
I slightly under cooked the potatoes, proofed the bread in a room that was too cold and these still were the best burger buns I have ever had. Thank You for what you do.
Your videos and recipes are hands down the best I’ve come across on RUclips. Everything so precise but easy to follow, end results always so good. Nailed it mate!!
I made these the other day. They were absolutely perfect. You knocked it out of the park again. I was asked where I bought them.
Every recipe I have tried has been fantastic. I look forward to every new video. Thanks for the incredible job you do on every video.
Mr. Lagerstrom, I applaud you. Fantastic recipe.
i tried your recipe and it turned out fantastic! we used to have a Bakery in Germany. my late husband was a Bäckermeister. i helped in the production that's why i'm familiar with these "dough conditioner" products you mentioned about. we call them backmalz or malt powder or simply enhancer. we add different kinds according to the type of bread we make. it's different kind for sweet dough, for normal rolls, for white bread, brown bread etc. for sweet dough it's available only for bakery business. för your recipe, i added malt powder for white rolls. i also added about 1/2 cup full milk powder. i first set my oven to 180°C. i realized it wasn't enough to brown the dough so, i increased it to 200°C at once. i also filled half of the buns before baking with ground almonds (added sugar, rum, almond flavor, egg and sweet bread crumbs so that it won't be runny) let it sit for another 30 min before baking. the other half i baked them ahead.
perla maschine, danke für backmalz. bin am verzweifeln gewesen, was das auf deutsch is 😊
Hey Bri - I used to go to Sepia for lunch in 2012 specifically for that burger. Terrific bun, dry aged beef, Red Dragon cheese and bacon - it was, hands down, the best burger in Chicago. After you left, they changed it quite a bit and while it was still good, it wasn’t great. So, tip of the hat to the team that worked on that iteration of the burger (and for introducing me to Red Dragon cheese, which I still buy to put on my own burgers).
excellent recipe. I agree with the use of conditioner. I use diastatic malt as a dough enhancer and it works magic into the flavor and texture as well.
Do you use diastatic malt in addition to dough conditioner?
I look forward to the well done burger video! I mean, I'm all for some charred tartar on a bun, but I would love to know how to make well done as delicious as that one looked.
I always said Bry Bry has the perfect buns.
Sus
😋😋😢
Too funny😂😂😂
Fantastic recipe and fantastic chef, yeast was outdated and weak but rose only 1/2 to 2/3 of expected size but while slightly underproofed where still fantastic!
From one B Man to another, you are amazing. Favorite channel. These rolls are great.
One advantage to the JW brioche burger buns is that instead of the additional need for a potato, you simply make a tangzhong by cooking a small amount of the flour. Can you substitute potato starch? Or potato flour?
I was just looking for a good bun recipe a couple days ago. I'll try this one. Thx
I'm really proud of it. Let me know how it turns out for you.
Never been this early to one of your videos, I can't thank you enough for your recipes. Finally no more sweet brioche from the store from me for smash burgers.
Omg. Yes. It is a miracle bun! Will definitely make these! Can’t wait. Thank you so much!
I actually prefer my burgers done most of the time, so I'm glad to see someone finally giving my preferred style some cred.
Those buns absolutely do look perfect, as does that burger. Really excited to see that burger video released too. I will 100 percent be trying this recipe. Thanks, Bri - yet another great video. And congrats again on 500,000 subs! What a great, and we’ll deserved achievement. You da man! 😊
a good chef is primarily master of all doughs..nice one!
Perfect recipe especially for lobster Roll, thanks. To those who don’t avec accès to the dough booster I use 10g instant yeast instead of eight and double de rest time. That was perfect ! thanks Bri !
Bri every time you kill me with the final happy dance, just breaks every mood i have lol . bun looks amazing tho keep it up mate love your channel ,
Ooooh, might give this a go this weekend for the BBQ!
Looking forward to the Q&A (fingers crossed I asked some good questions 😇)
And congrats on hitting 500k! Excited for you to be getting that recognition Bri
They're pretty insane. Let me know how they turn out for you. Q&A should be posting on 7/21!
@@BrianLagerstrom will do! (Funny I'm making one of your recipes right now, your pesto pasta (well, just the pesto for now) love that stuff! Made it about 4 times since I first tried it. A lot of your recipes are staples now ❤️✌️)
@@BrianLagerstrom How do we submit questions for Q&A?
@@tiinaveer5298 if you go to the community part of Brian's channel it's one of the recent posts on there, questions in the comments
@@JB_Fraulein_Kunst thank you!
Some people are commenting on the dough conditioner being carcinogenic. If you look at the dough conditioner he's using, and then look up the ingredients, they're all natural. I took it a step further and looked up King Arthur's Dough Improver because I was curious. When KA lists "dough conditioner" as one of their ingredients, it is "wheat flour and yeast." What you may be getting in the UK and Australia must be something completely different, unless I'm missing something.
SO many opportunities for innuendo and double entendres but the Pro just sailed on through them! Michael Scott would be amazed.
Made these tonight. Took a bit of time, but they was awesome!
Will repeat.
Oh Wowsers! I'm hooked on your Chanel! I have been trying every type of burger bun recipe to find that "squish" and I did research on "In n Out's" sponge Buns as I am from California and loved their buns (PuritanBakery ) even watched how they make thier sponge! I learned so much here! I am baking them today, so excited! I love your style and simplicity in directions. Thank You! Just wondering though what potato ricer you use, not in the list below?
Hi Brian, I've been searching for years for a recipe for crusty rolls but to no avail, now not just any crusty rolls but the ones we buy at Christmas from the big grocery stores. They are sold singled out of the big bins in the bakery sections. I have tried and tried and failed to get them right. Please if you know what I'm talking about, do you know how to make please? Blessings from BC Canada, absolutely love your brain, fantabulous channel. 🇨🇦✌✌🙏🙏
The footage of that bun makes it look perfect. Well done ad awesome that you kept experimenting and perfecting it. Can you do it now as a pretzel bun? 🙂
congrats on 500k love the evolution
Ooh! Thanks for the trick!! Looking forward to trying dough conditioner next time I make focaccia
Try the Milk Street focaccia from Bari recipe, it will knock your socks off! I get requests to bring it to gatherings now. The recipe site is paywalled, but you can access the episode (Secret recipes from Italy) on RUclips.
@@tiinaveer5298 Carol field’s focaccia book is great..the white wine olive oil one is a go to. Focaccia isssuch a great, beginner friendly bread..
A buddy recommended me this channel for a cookie recipe. Now I’m here as a fan because of the endings of every video. You’re awesome, will be making many of these recipes soon.
I made these today. My buns were roid free but still amazing. Can only imagine how good they'd be with conditioner. THANKS BRI!
Bri got my back for the entire Fourth of July menu and all the dishes were a huge hit! Thanks man! We made potato salad (with the bread and butter pickles), oklahoma-style smash burgers, and the elote corn salad.
That’s a dream combo! Sounds like a great Holiday
Excellent, as usual. And I’m with you on well-done burgers. Can’t wait to see that video!
The 10 years paid up. Great recipe.
I have made this so many times! THANK YOU
Hey Bri, What I really dig about your channel is your experience in the elite restaurant industry and how you bring that to home cooking. it’s the adaptations from there that I think elevate home cooking. In my lifetime measuring ingredients is new-er to me but what I’ve been trying to hone in on to save time/counter space is what are the important ingredients to weigh to the gram and what ingredients is that level of accuracy not that important that can I just use conventional measuring tools, such as cups/tablespoons. Like breads the ratio of water, flour and yeast are sacred but for other things like seasonings I’ve just gone stuck with conventional measurements, assuming the recipe gives them.
Another RUclips channel you might enjoy that comes from a similar professional bent albeit food marketing is Glen & Friends and if you haven’t seen it the Sunday Old Cookbook show he does is well worth the 20 or so minutes every week.
Nice buns! Here is a trick i use to create a proofing box for my bread dough, I put a mug of water in my microwave heat it for 2 minutes, I leave the mug in the microwave with the dough, works great in the summer when the house is a little cooler.
Here's a second to using the microwave with a boiling hot cup of water as a proofing box. Works great!
You are the best! Keep it up! Thank you for sharing your knowledge.
I recently made your old recipe for some pulled pork that I smoked for 8 hours and they were amazing. Looking forward to trying your new recipe!
Dough conditioner is the goat. Lookin forward to trying your bun recipe!
Excellent. Easy to nail this one with your recipe.
Thank you so much for breaking this down Barney-style for me, was awesome.
Guy if a burger bun recipe has potato in it you are in the right place.
Hi Brian. Over the years, we've bought several Kitchen Aid mixers, but we always end up getting the ones sold by Sam's club and/or Costco - you know, the ones with those tulip-shaped bowls where the bowl goes up and down. It's always such a good deal (money-wise) but I always see pros like yourself using the one where the head leans back. Can you give a little advice on which kind is best and why you chose the kind you have?
Really appreciate the sound effects 😁👌🏻
I've been making a previous incarnation of this for weeks ... hundreds of them for burgers. I sometimes don't do a whole lot of kneading and they come out very soft. Other times I do knead them more for strength .... but I don't know if I'll bother with this dough strengthener stuff ... for now. Just another thing that cost money
Looks amazing! At what stage would you recommend putting the dough in the fridge for a slower fermentation process?
Hey Brian, I’ve tried so many of your recipes, and they always turn out amazing! The pita bread and ciabatta are my absolute favorites. I love working with a scale for precise measurements, so I followed this burger bun recipe exactly as written.
However, for the second time, my dough didn’t rise properly. The first time, I reduced the sugar, so I thought that might be the issue, but this time I followed every step. Could it be that my yeast isn’t active enough? It works fine for my other bread recipes, though. Would increasing the yeast help, or would that ruin the dough?
Started watching a few weeks ago and loving all of your vids! Nice to be here right when one drops 😎
Just did it, it was amazing buns!! Thank you!!
Gnarly oven burn on your hand, Bri!
This recipe looks amazing, that shine 😍
I am really impressed of these burger buns, amazing!!
Amazing, definitely you can cook 👌😉